Stuffed Mushrooms – a delicious recipe with portabella mushrooms, parsley, butter, shallots, garlic, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Clean and stem mushrooms.
2
In a small saucepan heat chicken stock over medium heat.
3
Add mushrooms and cover, simmer 3 minutes or until just tender.
4
Remove mushrooms and place top down, snuggly, in a low baking dish, set aside.
5
Pour off half the stock from the saucepan and add the butter, parsley, shallots, garlic and white wine to the pot.
6
Bring to boil.
7
Meanwhile mix bread crumbs with olive oil until damp and fill the mushrooms with the mixture.
8
Pour pot contents over the mushrooms, gently allowing the liquid to fall into the baking dish.
9
Broil mushrooms 4 inches from heat for about 5 minutes or until browned.
10
Transfer to serving plate pouring over any juices that collected in the baking dish.
188
kcal
Calories
12
g
Fat
12
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 large portabella mushrooms or 4 large equivalent button mushrooms, 3 tablespoons chopped fresh parsley (Italian), 4 tablespoons butter, 2 large shallots, chopped fine, and more.
Yes, Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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